SWEET PASTRY

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A flavored delicious dough for your pies or your biscuits

It seems a bit long but so worth it.

Attached are some pictures of desserts I have made using

this dough.

Do not over knead the dough and allow time to rest.

100 GR BUTTER ROOM TEMPERATURE (mandatory)

100 G ICING SUGAR

1 WHOLE EGG

1 PINCH OF SALT

VANILLA EXTRACT or lime or any other flavor

250 G ALL PURPOSE FLOUR

For your butter if it comes from the refrigirator, do not hesitate to cut it into cubes and put it in the microwave 10 seconds low power if it is not enough to add another 5 seconds.

Mix butter and icing sugar with a spatula until you get an homogeneous mixture.

I do it with my Kenwood I use « the hook. »

 but I double or even quadruple the quantities as the food processor is big.

I then freeze the unused one.

 It is always conforting to have already homemade one when you need it.

Just let it defreeze gently in the refrigerator, or if you do not have time at room temperature, it takes about an hour.

Add the egg and continue mixing.

 to avoid finding pieces of shells I broke the egg in a ramekin that I added to the preparation.

With the food processor I use power 2 « sheet ».

You then get  a « creamy ».

Add flour, salt, flavor extract and mix until you get a ball shape.

Or use your food processor with the hook.

Form a shape and flatten it gently.

Refrigerate at least 30 minutes in cling film.

Caution: Do not overwork the dough or it will crumble.

It is also important to let the dough rest.

it avoid shrinking while  baking.

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MERVEILLEUX SPECULOS FROM LILLE (meringue type)

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Find below the famous recipe of the « Merveilleux » de Lille a City located in the north of France. People go crazy for those cakes.

Made out of meringue and aromated with whipping cream it is a must to taste, therefore why not finish your delicious meal with an outstanding dessert easy to do

Those meringues are light and crunchy. Unlike traditional meringues it will bake at 170 degrees towards 110 for only 25 to 35 minutes.

100g egg whites temperate (room temperature at least one hour before)

(60 g of an egg or medium contains about 25 g of yellow, white and 30g 5g shell)

100g sugar

100g sifted icing sugar

1/2 capsule « Ristretto » Nespresso

100g very cold whipping cream

(Min 35% fat is essential or it will not have the Whipped consistency)

10g caster sugar

Coffee extract or half a mug « Ristretto »

(alternatively a  very strong coffee will do.

100g chocolate  70% cocoa  or biscuit  Speculos (5 spires cookies)

Some whole hazelnuts

Preheat your oven to 170 °

Start to beat your white has two speed increasing as measurement and adding powdered sugar three times to obtain tight white, which make a nice beak very brilliant.

Before the end, turn off the mixer for a second and put to maximum power

ahere is what you should achieve

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 Add the icing sugar and Ristretto capsule folding gently with a spatula preferably silicon.

Once you get an homogeneous texture pour it into a pipping bag no nozzle needed  and lay 8cm diameter circles on baking sheet .

 If you do not have a pastry bag, use a freezer bag. You can also use a stainless steel circle 8cm diameter, dip it in a neutral oil (grapeseed or sunflower), place it to your baking tray, put the meringue using two tablespoons, and remove the circle. You will get perfect circles.

After this step lift and drop the plate several times over your working surface to flatten the meringues.Bake for 25 to 35 minutes.

As for me I draw circles 8 cm so that they are perfect. I used  the shape of Mickey Mouse as I had them before to make macaroons shaped

as Disney characters

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Meringues poached

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Meringues out of the oven

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Personally I prefer 25 minutes because they remain soft inside but you will not be able to sotre them for long.

Baked for 35 minutes they can be stored 3 weeks in a air tight container .

They should be lightly colored on the outside, white on the inside and crunchy.

Let them cool on a wire rack.

Meanwhile, remove the cream from the refrigerator, it should be very cold.

Whip the cream, adding 10g of sugar and coffee extract (or half cup coffee).

(this could be done the day before, which helps your organization at a dinner with guests).

For the  speculos:

Buy  cookies in your favorite grocery store. Put them in a freezing bag with a wooden spoon or a meat tenderizer hammer

it to get the crumbs. Or you can also buy already crumbs one could be found in some culinary websites or specialized shops.

For chocolate meringues:

Take your chocolate and make a sharp chips by pressing with the palm of your hand on your knife blade.

You will then get great chocolate chips

On a plate  put chocolate chips or broken Speculos.

To roast the hazelnuts you have three possibilities:

1 / Bake for 10 minutes at 150 °,

2 / microwave maximum speed for a minute. And repeat the moving in each time.

This should not take more than 3 minutes.

3 / as the picture attached to the dry frying pan, over high heat. I prefer this way but we must be cautious and stir the frying pan from time to time.

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In a cloth rub hazelnuts  to remove the skin. Then crush them with a knife.

Now is the finishing touch, put some cream on top of one meringue, add some hazelnut on top and cover with a another meringue.

Then, using a spatula, cover well whipped meringue coffee and generously sprinkle the chocolate chips.

let it refrigerate, they can be stored 24 hours in the refrigerator or you can freeze them. Just let it  in defreeze gently several hours in the refrigerator.

Enjoy!

TARTE TATIN by MICHALAK



Recipe for 8 people:

The mould used 20 cm diamter
(my Tatin mold was 32cm therefore I mutiplie recipe by 11/2)

1 liter of water
1 kg of butter
1 kg of caster sugar
8-10 apples Royal Gala or Golden or Grey Canada
200 gr of caster sugar for the caramel
1 pastry disc 20 cm in diameter (about 200g), purchased from the pastry
1 jar of apple jelly or if you do not do as I do and I used a bag to render brilliant pie
1 jar of thick whipping cream, or a very good ice cream as fabulous as Robuchon’s recipe.
Step 1: Cooking apples
1. Peel, core and cut apples into four
2. Boil 1 liter of water with 1 kg of butter and 1 kg of caster sugar in a large saucepan
3. Dip apples
4. Poach the apples ten minutes to see 15 minutes and emerge them with a slotted spoon or a spider.
Step 2: Make a caramel
1. Cook slowly 200 gr of caster sugar in a dry pan until dissolved and caramel colored
2. Pour into a mold 20 cm diameter and 4 cm high. or better tatin pan but it is quite expensive.
3. Let it cool down.
Step 3: Cooking
1. Roll out the dough to the shape of your dish and prick with a fork, then let it rest in the refrigerator covered by plastic wrap.
2. Arrange the apples in the pan
3. Place the pastry disc over apples and pinch the dough on the rim of the mold to prevent it to retract
4. Bake for 30 minutes at 180 °
Step 4: Finish
1. Melt the apple jelly
2. Wait 10 minutes and unmold the Tatin
3. brush the hot apple jelly
Serve warm with a very cold whipping cream or with ice cream as I mentioned above
 The contrast is amazing!

HOMEMADE GINGERBREAD COOKIES YOU WILL LOVE IT!









Gingerbread house
175 g flour
1,5 tsp bicarbonate of soda
I pinch of salt
1 teaspoon of ginger powder
1 teaspoon of cinnamon powder
65 g unsalted butter, cut into pieces
75 g caster sugar
30 ml honey
1 egg yolk
Mix together flour, baking soda, salt and spices.
Mix the butter and add to mixture until you reach a crumble mixture.
You may use an electric mixer.
Add the sugar, honey and egg yolk.
Mix until the consistency of a firm dough.
Knead it and put it in cling film.
Store at least 30 minutes in the refrigerator before use.



Above the picture of the buffer I used.
It is really nice and very easy to use.
 I suggest you first use the buffer and then the cookie cutter.
The finish is nicer and especially neat.
Cook  at 180 degrees for about 12 min.
Keep in mind they tend continue cooking.

TAGADA STRAWBERRY MOUSSE


This mousse will be perfect for your children and big hit adults with sweet tooth.
 Very easy to make, no doubt a must!

SERVING 4 OR SMALL 6 SERVING GLASSES
100 GR  STRAWBERRY TAGADA (20 PIECES)
400 ML OF WHIPPING CREAM
In a large bowl add half of the cream and refrigerate.
Heat over low heat the remaining cream therefore 200 gr.
Add strawberries and allow to melt, stirring occasionally with a spatula.
Poor in a gratin dish to cool faster.


I then put in my fridge over a cooling rack. Make sure not to have food too close to it, as the heat will spoil it.
Whip the cream left in the fridge.
Do not get a very thick texture.
I start the electric whisk at speed.3 and then 5.
It allows your mousse to get airy more easily.
When the unit cream / strawberry Tagada reaches a temperature of 20 degrees maximum pour this mixture over the cream.
Mix gently with a spatula until you reach a good homogenious texture.
Let cool at least two hours.
Enjoy!

for those who do not know what sweet it is.
the picture is below. Prefer the Brand Haribo


CHOCOLATE CHIP MINT ICE CREAM



Here is an ice cream recipe which I think you cannot resist.
As long I  you love mint of course!
Let me know what you think.
I tasted a wonderful sorbet in a pastry shop in Noirmoutier, in the west of France.
I wanted to create the same flavors.
I almost succeeded only it is an Ice cream and not a sorbet.
But in a lighter way.
My husband almost eat 3/4 liter in one night!
650 ML SEMI-SKIMMED MILK
100 ML  WHIPPING CREAM
180 ML  MINT SYRUP
4 EGG YOLK
SOME CHOCOLATE 70%  CHIPS OF CHUNK 
Mix the eggs with milk. Add mint.
Pass trough a strainer to get rid of the egg impurity.
Whisk cream until consistency of a foam.
Remain cautious do not to whisk too much otherwise it will be very difficult to mix and have homogeneous texture.
Refrigerate for at least 1 hour.
Turn on the ice cream maker and let it run for 40 minutes.
Mix in the chocolate.
Place in freezer for 2 hours before serving